|Usage/Application||Antioxidant and Stabiliser Frying Oil|
|Packaging Size||200 gm|
|Packaging Type||Aluminium Foil Bag|
|Country of Origin||Made in India|
Oxygen molecules along with water in food items to be fried interact with the oil and damage its natural structure in a way that can change its odour, its taste, and its safety for consumption.
Such oil or fat absorbed by snacks and other fried items decreases the shelf life of snacks.
FOODGUARD FO is the most effective antioxidant for highly unsaturated vegetable oils and many edible animal fats. It will effectively carry through from frying oils and provide excellent stability to finished fried foods and snacks.FOODGUARD FO - EXCELLENT STABILISER FOR
Snack foods like Fried Potato Chips, Banana Chips, Patti Samosa, Khasta Kochori, Bhakharwadi, Instant Noodles, Doughnut, Fried Peanuts, Other Fried Farsan, Confectionery Products Like Cookies and Many Others.PROOF OF OXIDATIVE RANCIDITY IN SNACKS
- Patchy in Colour
- Poorer Colour
- Poorer Flavour
- Greasier Texture
PROOF OF OXIDATIVE RANCIDITY IN SNACKS OIL
- Distinctive odours and flavours
- The colour of the oil darkens
- The oil tends to smoke
- The oil becomes thicker
- The oil tends to foam
- Colour changes in fried food
- Sticky resinous material on the walls of frying vessels.
SOLUTION TO PREVENT OXIDATIVE RANCIDITY
FOODGUARD FO helps snack food industry to prevent oxidative rancidity by carr y through effect of FOODGUARD FO. Fried snacks will remain fresh and healthy for longer time.COST EFFECTIVE
Tiny amount of FOODGUARD FO is required to keep snacks free from rancidity. 200mg of FOODGUARD FO per kg of Oil/Fat.
FOODGUARD FO is antioxidant listed in GRAS list of approved Food Antioxidants - Tertiary butyl hydroquinone - TBHQ INS 319.
FOODGUARD FO is used mainly in Vegetable Oils & Fats, Baked Foods, Bakery Shortening, Food Packaging, Margarine, Snacks, Instant Noodles, Cosmetic & Pharmaceutical Applications, Animal Nutrition, Animal Fats, Biodiesel, Oil Field Additives & Resins.Method of Applications:
When applying antioxidants to food products, it is essential that the antioxidants are thoroughly dissolved and dispersed in the fat or oil portions. Since only small amounts of FOODGUARD FO is required for protection of foods, the method of incorporating the antioxidants may determine the success of stabilization. Choice of method depends on the product, the process, and available equipment. FOODGUARD FO can be applied by one or more of the following techniques.Direct Method
: This method involves heating the fat, oil or wax up to 60 C minimum and non-aerated agitation to dissolve the FOODGUARD FO efficiently. The agitation must be executed for further 20 minutes to make certain that it is homogeneously distributed.Concentrate Method
: A Concentrated solution of this antioxidant can be made by dissolving the FOODGUARD FO in a tiny quantity of fat at 90C - 120C. This prepared mixture can be added in the oils and fat products along with agitation.